Sounds like I have some experimenting to do. Thanks for all the good info guys!
Posts made by cayenneman
Hot Dog casing recommendations please.
Okay here is the latest batch of hot dogs Ive made. Not the most beautiful but they turned out very tasty. Im really getting into making my own dogs. Heres the deal…Ive been using sheep casings. I like the natural casing and the fact that the casings have a memory when twisted into links. What I don’t like is that they are so delicate that Im having trouble stuffing. I don’t want to stuff them to tight and have them pop when twisting. So I kinda understaffed them which leads to more odd sized dogs due to having to squeeze the meat down the casing to get the proper size then twisting. It leads to odd lengths and diameters at times. So I was wondering about other types of casings. I tried collagen casings once and don’t like the way the casings have no memory and untwist themselves. Ive seen the cellulose casings that you have to skin off after cooking and they don’t look that appealing either. Is there a smaller diameter hog casing that is closer to hot dog size that may be less delicate than sheep casings? Im open for as many suggestions as anyone would like to share and thanks.
Advice on building a smokehouse.
I have been wanting to build a smokehouse for andouille, smoked sausage, tasso, turkey necks, etc. for a while now. The thing that I want most is to be able to get a good hard smoke on the meat, but I don’t want to have to constantly monitor the temp and add fuel. I guess thermostat controlled but I don’t know if electric or gas would be sufficient to get the house up to temp. Not sure on dimensions yet. Anyway any advice is appreciated. The pics below are kinda what I have in mind.